Professional studies

Teaching language


Type of course


Recommended year of study


Total number of ECTS

5 cr

Competency aims

To give knowledge of service methods, catering operations, cash register operations and the basics of control. Learn how to manage the processes in a restaurant and also to identify beverage products and their connection to legislation.

Learning outcomes

Handle basic restaurant service and food production methods both in theory and in practice. Have knowledge of basic restaurant products. Possess knowledge of Finnish food culture and understand product processing in a restaurant.

Course contents

Restaurant service, beverage and alcohol legislation
Food production, food cultures
Hygiene proficiency test

Prerequisites and co-requisites


Additional information

Dress standards in the kitchen will be announced before the course starts.The student need also to show that he/she has not salmonella.

Recommended or required reading

Material of the lecturer .

Study activities

  • Lectures - 42 hours
  • Excursions and demonstrations - 16 hours
  • Practical exercises - 49 hours
  • Small-group work - 8 hours
  • Individual studies - 18 hours


  • Total workload of the course: 133 hours
  • Of which autonomous studies: 133 hours
  • Of which scheduled studies: 0 hours

Mode of Delivery

Participation in tuition

Assessment methods

  • Exams (written-, oral-, home-)
  • Demonstrations and proficiency exams
  • Essays, reports, productions and portfolio

Assessment requirements

All assigments must be passed. Specially is it important to attend the lessons in kitchen, the teacher will tell how many times student at least must be activ for to get the lowest grade.


Aittoniemi Hellevi

Group size

No limit

Assignments valid until

Until date 2013-05-30

The timetable of the course

Undervisningen för kökstimmar sker i Prakticums undervisningskök.

Assessment methods

  • 2013-03-07 - Exams
  • Date will be announced later - Demonstrations and presentations
  • Date will be announced later - Reports and productions

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